A randomized trial found many peanut-allergic toddlers could tolerate more peanut exposure after carefully monitored oral immunotherapy, but experts stress this is not a treatment parents should try on their own.
A new lab study suggests cranberry juice compounds may help certain antibiotics work better against some UTI-causing bacteria, but researchers say human benefits remain unproven.
New research in humans and mice suggests eating may create a short-term metabolic state that can shape T cell readiness, though the findings do not mean specific meals or eating patterns directly “boost” immunity.
A new clinical study suggests an experimental treatment may help reduce some harmful effects of accidental gluten exposure, though it is not a cure.
A lab study suggests a non-heat treatment can change peanut proteins, but it’s far from making peanuts safe for people with allergies.
New research shows how compounds in breast milk support a delicate microbial balance, including bacteria often seen as harmful.
A small human study finds that while gluten can pass through saliva, the amount is typically low and easy to reduce.
Early lab research suggests certain high-fat diets could disrupt key protective cells in the gut within days, though the findings come primarily from animal models.
A new study finds that sleep patterns and diet both influence immune function, but through separate biological pathways tied to inflammation and long-term health.
New research suggests some people may not be able to fully use dietary fiber without the right gut microbes.
A new study finds that cooking methods like microwaving, baking and air frying can significantly affect how well your body can access key nutrients in foods like carrots and tomatoes.
A small human study suggests vitamin D supplementation may affect how the immune system interacts with gut bacteria in people with inflammatory bowel disease.
A mouse study suggests fiber in whole wheat foods may support gut health by triggering anti-inflammatory responses through the microbiome.
A global modeling study finds that adding vitamins and minerals to staple foods like salt and flour already reduces nutrient shortfalls at scale, with potential to expand impact at low cost.
A randomized clinical trial found high-dose vitamin D supplements did not reduce COVID hospitalizations or symptom severity, though researchers observed a small signal suggesting fewer long COVID symptoms among participants who took the vitamin.
New research shows specialized immune cells actively train the body to tolerate common foods such as corn, wheat and soy, offering clues that could one day help prevent food allergies.
A scientific review finds the popular supplement does not work like GLP-1 drugs and that its metabolic effects appear to depend heavily on the gut microbiome.
Researchers analyzing nearly 15,000 adults found that some antibiotics were linked to changes in the gut microbiome four to eight years after treatment.
Researchers found that matcha tea reduced sneezing in mice with allergy symptoms by dampening activity in a brain region that controls the sneeze reflex.
A large review of studies across 63 countries finds that food fortification programs consistently deliver major health benefits at very low cost.
A study finds that the balance of certain dietary fats can change the fat composition inside T cells, affecting their resistance to a form of cell death linked to immune function.
A new mechanistic study links specific microbes to higher peanut tolerance thresholds, but it does not change current medical guidance.
As celebrities and wellness influencers renew interest in unpasteurized milk, experts explain what we know about nutrition, allergies and bacterial risk.
New research links neighborhood deprivation to differences in gut bacteria tied to mental and metabolic health.
An early laboratory study finds lab-grown beef cells contain fewer traditional beef allergens but may trigger stronger reactions in people with alpha-gal sensitivity.
